Several years ago I read about all of the health benefits of homemade chicken stock. But I didn’t do much with the information at that time because (like a lot of leaps into the real food world we’ve made, or have yet to make) I was kind of intimidated by the process.
My philosophy when it comes to real food is this – you need to choose what’s the most important to you at that point in time, and focus on making those things from scratch/paying more for those things/sourcing those things/etc. We can’t do it all at any given time. Baby steps is where it’s at. And for a long time, chicken stock just wasn’t a priority for me.
Until I actually looked at the label on the organic chicken broth I was buying from the store. Why was there sugar in my chicken broth? And what is “chicken flavoring”? And holy cow, look at the amount of salt in it! Suddenly, making my own chicken stock was a must.
Search online and you’ll find a massive amount of chicken stock recipes. Here’s what I know about me though – I like easy. “Set it and forget it” type easy. And that’s what this recipe is. I buy a whole chicken and roast it in the oven (yay for leftovers!). Then I take that carcass (either fresh from roasting the chicken, or pulled out of the freezer because I saved it for later) and make chicken stock. You can jazz it up with vegetable scraps and seasonings if you’d like. Or, you can be like us and keep it totally plain and then add the seasonings in when you use it in recipes.
Ditch the cans and cartons of chicken stock and make your own. You won’t regret it.
Easy, No-Fail Slow Cooker Chicken Stock Recipe
- 1 whole chicken carcass (leftover from a roasted chicken – it can be fresh or frozen)
- Cold, filtered water
- 1-2 Tbsp apple cider vinegar (1 Tbsp for a smaller carcass and 2 Tbsp for a larger carcass)
- Onion, celery, carrot, or other vegetable scraps (optional – they can be fresh or frozen)
- Salt, pepper, bay leaves, parsley, garlic, or other seasonings (optional – they can be fresh or dried)
- Place the whole chicken carcass and any vegetable scraps you’re using into your slow cooker (here’s the slow cooker I have and love).
- Add enough cold, filtered water to the slow cooker to cover the entire carcass (the entire carcass should be submerged in water).
- Add the apple cider vinegar to the slow cooker.
- Add any seasonings you’re using to the slow cooker.
- Place the lid over the slow cooker and let everything sit for an hour (the slow cooker is not on at this point). This gives the apple cider vinegar time to leach all the great minerals out of the bones so you have a wonderfully healthy chicken stock later.
- When the hour is up, turn your slow cooker on low and let it go for 18-24 hours (we always do 24 hours).
- After 18-24 hours, turn your slow cooker off and let everything cool down a bit so you can comfortably handle it.
- Pour the chicken stock through a fine mesh strainer into a bowl. You may need to strain your chicken stock twice to get all the bits and pieces out of it.
- From the bowl, use a funnel and a ladle to fill glass jars (leaving an inch or so at the top of the jar to allow for expansion in the freezer) or freezer bags.
- Freeze your chicken stock and you’re good to go!
You’ll love the great flavor of this chicken stock. Enjoy!